Ahhh naan, a flatbread that is loved by so so many people.
Naan can be leavened using either yeast or baking powder. This recipe uses baking powder.
Here are some tips that will help you create naan your family will love.
Mixing and Shaping the Dough
This recipe calls for a surprisingly small amount of liquid. At first it may seem quite dry, but once you get your hands in there and start kneading, it will come together quite quickly.
The dough should be nice and soft, but not sticky.
Once you have a soft dough, let it rest for about 15 minutes. That gives the flour a chance to soften and absorb the moisture.
Once you are ready to roll your dough you may need additional flour for your hands and board.
I usually only use my board to get the dough flattened out a bit. Then I pick up the dough and flatten and spread it more just with my hands. If I use the rolling pin, I usually make it too thin and it will break.
Restraint is needed with this lovely soft dough.
Cooking the Naan
Traditional naan is baked in a tandoor, which gets very hot. But there are alternatives that give great flavour as well. My favourite way to make it is either on the outdoor grill or on top of my stove.
- If using the outdoor grill, it is best to use a flat griddle or make sure that your actual grills are not spaced too far apart.
- If using a flat top stove, this is the technique I use:
I simply use my ceramic top stove with cooling racks. To prevent the dough from falling through the rack, I use two racks to create a grid pattern.
Once you see pockets of air bubble up, check the bottom for browning. Flip the naan over once it is browned and cook the other side.
It typically takes only a couple of minutes on the first side and a minute or so on the other side.
Warning: once the racks are heated on the element, do not touch them with bare hands. Always use tongs. The racks will be HOT!
After removing it from the heat, I brush one side with a bit of butter or oil. This is optional, but boy is it yummy. Sprinkling a little salt on top is also a nice touch.
|Servings||Prep Time||Cook Time|
|4||20 minutes||20 minutes|
- To make this gluten-free, use a gluten-free flour like buckwheat flour and add 1 Teaspoon ground flaxseed
- 100 g (3/4 Cup + 1 Tablespoon) Flour
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 83 g (1/3 Cup) Yogurt
- 2 Teaspoons Oil
- Combine all into a soft, not sticky dough.
- Let rest for 15 minutes.
- Take small amounts and roll flat. Do not roll too thin.
- Heat on a hot grill for 2 – 3 minutes on each site.
- Brush with butter and sprinkle salt.